In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add one medium chopped onion and sauté for 3-5 minutes, stirring occasionally, until the onion becomes soft and translucent.

While the onion cooks, trim and cut 1 pound of fresh asparagus into 1-inch pieces. Add the asparagus to the pot and stir well. Cook for an additional 5 minutes.

Pour in 4 cups of vegetable broth, bringing the mixture to a gentle boil over high heat. Once boiling, reduce the heat to low and let the soup simmer uncovered for 10-15 minutes.

Using an immersion blender, blend the soup until it is smooth and creamy, about 1-2 minutes.

Stir in 1 cup of heavy cream, season with salt and pepper to taste, and add a splash of lemon juice.

Ladle your soup into warm bowls and garnish with lemon juice or fresh herbs if desired.